Buffalo Skillet Dinner

Adapted from the American Heart Association's Love Your Heart cookbook.

4 tsp Vera Jane's Extra-Virgin Olive Oil, divided

1 lb Vista Grand Ranch Ground Buffalo

2 large red bell peppers, chopped

1 large onion, chopped

2 medium carrots, thinly sliced

4 cups cooked brown rice (2 pouches Rice Expressions)

(1) 15-oz can Eden Organic Kidney Beans, rinsed and drained

1 cup Bowman and Landes Chicken Broth

2 Tbsp DLM Dark Chili Powder

2 tsp ground cumin

Sea salt

Heat 2 teaspoons of oil in a large skillet over medium-high heat, swirling to coat the bottom. Cook the buffalo in the skillet for 3 to 4 minutes, or until browned, stirring frequently. Transfer to a plate and set aside. Add remaining 2 teaspoons of oil to the skillet, swirling to coat the bottom. Cook the bell pepper, onion, and carrots for 4 minutes or until onion is soft, stirring frequently. Stir in the rice, buffalo, and remaining ingredients. Cook for 1 to 2 minutes, or until heated through. Season to taste with salt.